Chicken Fajitas with Crunchy Lime Cabbage and Avocado

By Heritage330

Ingredients

• 6 tablespoons olive oil, divided, plus additional for griddle
• 5 garlic cloves, minced
• 1 tablespoon chili powder
• 2 tablespoons lime juice
• 2 teaspoons cumin
• 1 jalapeno, sliced
• 2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices
• 1 large red bell pepper, cut into 3/4-inch-thick strips
• 1 large red onion, halved, sliced lengthwise
• 3 cups thinly sliced red cabbage
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 teaspoons finely grated lime peel
• 6 to 8 fajita-size flour tortillas
• 1 avocado, halved, pitted, sliced

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Whisk 3 tablespoons olive oil, garlic, chili powder, cumin, lime juice and jalapeno in large bowl.

Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours.

Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.

Preheat oven to 350 degree F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.

Meanwhile, place large griddle over 2 burners and heat over medium-high heat.
Brush griddle with olive oil.

Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.

Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.